Ingredients
- potatoes (I like red skins, but it's up to you)
- onion
- soy sauce
- olive oil
- vinegar (I use vegan red wine vinegar)
- fresh parsley
Directions
Boil the potatoes whole, with skins, until they are just
barely tender (if they are too soft then they fall apart --
I actually like them best a little "crunchy"). Drain them
and fill the pan with cold water.
Meanwhile, saute the
onions in the oil and soy sauce (just a little bit of soy
sauce) until they are just soft. Add the vinegar to the
onions and remove them from heat. Slice the potatoes about
1/4 to 1/3 inch thick. Pour the onion vinegar mixture over
the potatoes. Chop the parsley coarsely and add it to the
salad.
Refrigerate for a while and enjoy!
Serves: depends :)
Preparation time: 30 minutes